This Easy Spicy Veggie Quinoa Skillet is the perfect weeknight meal for the entire family, with tenderly cooked quinoa, sautéed broccolini and carrots along with perfectly herb roasted tomatoes---all inspired by Jamaican cuisine. This recipe is a savory and spicy one pot meal with a ton of texture that creates a nice meatiness feel to your palate. All vegan and gluten-free.
This veggie quinoa skillet is by far my favorite meatless meal to date. I don't know about you, but during the week, I enjoy making dishes that are comforting and have a bit of meatiness to them without the meat.
The best meatless dishes in my opinion include a bit of spice and comes loaded with veggies like this one. If you don't believe me---try these Loaded Vegan Queso Skillet Nachos.
Plus, I’m ready to give in to any excuse to use my Herb Roasted Tomatoes for a dish. Haha. Seriously, roasting veggies has become my newest thing and I find that the roasting process really brings out their flavor.
How to Make Spicy Veggie Quinoa Skillet
Start making this recipe by roasting your tomatoes. This recipe for herb-roasted tomatoes produces the best-tasting, most concentrated roasted tomatoes. They have a thick, jammy texture that creates a semi-sauce like texture all on their own to coat your veggies + quinoa. Next, cook the quinoa according to package instructions. And while the quinoa cooks at it's last 5 minute, you can make the sautéed veggies on the stove in the skillet.
HOW TO MAKE HERB ROASTED TOMATOES
The key to making these herb roast tomatoes is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them.
Top Reasons Why You’ll Love This Quinoa Skillet!
Once you make and eat this Easy Spicy Veggie Quinoa Skillet —– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
It’s ALL Vegan + Plant-based + Gluten-free.
Super easy to make and quick
So many nutrients in one bowl.
Great for meal prepping and make aheads for the week!
Full of warm flavors, hints of spiciness + savoriness (The best reason!)
Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!
Adding Additional Protein
Quinoa adds a nice source of protein, but If you want to add some additional protein to this quinoa skillet-----you certainly can. If you don't care about this dish staying vegan, then feel free to add chicken (especially chicken breast), shrimp, beef, or any other savory meat or seafood that satisfies your tastebuds. However, if you're looking for great vegan ingredients that add protein, here are options:
You can store leftover veggie + quinoa in an airtight container for 3 to 4 days. Simply reheat in the microwave, stove top, or oven when ready to serve again.
Need Ideas for Incorporating Leafy Greens?
When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?
1-2scotch bonnet peppers, minced(You can use habanero peppers + less for reduced spicy flavor)
½teaspoonred pepper flakes
Pinch ofred cayenne pepper
TO COOK THE QUINOA:
Begin by adding the veggie stock and salt to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened and appear "fluffy". Remove from heat.
TO MAKE VEGGIE SKILLET:
In a medium 10-inch skillet over medium-high heat, add olive oil until heated. Add in the minced garlic and scotch bonnet and sauté until fragrant, about 1-2 minutes. Add the chopped carrots and broccolini and sauté until veggies have softened a bit, about 3-4 minutes. Remove veggies from skillet and place unto a plate.
Stir in the salt, black pepper, smoked paprika, red pepper flakes, and cayenne pepper until veggies are fully coated. Add the cooked quinoa and veggie stock, stirring until combined. Reduce heat to low and add sautéed veggies and roasted tomatoes into the skillet with quinoa. Stir to combine everything and let cook for another 3-4 minutes. Remove from heat and serve immediately.
Tips & Tricks
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.